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to do this is to place something heavy on top of the terrine and then wrap it all up with cling
film to keep it in place. So you don’t make a mess, put the terrine mould in a roasting tray to
catch the bits of juice that escape over the edge.
A few notes on pâtés
When cooking pâtés, it’s important to cut a hole in the top of the pastry so that moisture
can escape during the cooking process.
The terrine or filling will naturally shrink when cooking a pâté, so when it’s completely
cooled down, pour clear seasoned gelatine through the hole in the top. This will help to
fill in any of the gaps created by shrinkage and to seal the pâté.
Once you’ve added the gelatine, leave the pâté to rest in the fridge overnight so that the
gelatine has a chance to set.
Learn to cook online at learn.yuppiechef.com
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